Now that school has resumed, and all the assorted after-school activities are back with a time-gobbling vengeance, organisation is paramount to ensuring that I have a happy state of mind. Seriously - by the time I get home after work (particularly on the days we are up at 4:45 for sports training) I pretty much have no brain power left and limited energy. Once again, the menu plan saves the day! I'm trying to make dinner ahead of time on our super busy days, and on our not-so-crazy days ensuring the dinners are pretty easy (yet still healthy) to put together. Because I don't know about you, but neither my budget nor my insides cope well with take-away!
Week One:
Monday - Spinach and ricotta cannelloni (note: instead of using passata I make up a chunky tomato, lentil and carrot sauce to really boost up this meal)
Tuesday - Slow cooker chicken and lentil curry, double batch (half now, half in freezer)
Wednesday - Potato and leek soup with garden salad and garlic bread
Thursday - Lentil and cauliflower pilaf with minted yoghurt
Friday - Zucchini pasta with rocket salad
Saturday - Tofu burgers with coleslaw
Sunday - Bean enchiladas with brown rice and left-over coleslaw
Week Two:
Monday - Tomato and macaroni cheese bake with salad
Tuesday - Slow cooker Rogan Josh (from freezer)
Wednesday - Red lentil and pumpkin soup with garden salad and cheese toasties
Thursday - Coconut lentil dhal with saffron rice
Friday - Roasted vegetable galettes with salad
Saturday - Home-made lentil and beef burgers (half now, half in freezer)
Sunday - Taco cornbread waffles
Week Three:
Monday - Rustic bean lasagne with green salad
Tuesday - Slow cooker chicken and lentil curry (from freezer)
Wednesday - Roasted tomato and lentil soup with Greek salad and pita bread
Thursday - Lemon pepper pilaf
Friday - Corn fritters with coleslaw and garden salad
Saturday - Home-made tacos with bean filling and all the trimmings
Sunday - Silverbeet, broad bean and rice soup
Week Four:
Monday - Pumpkin and pasta bake with salad
Tuesday - Slow cooker beef stew with polenta (half now, half in freezer)
Wednesday - Chicken and lentil soup with garlic bread
Thursday - Risotto with peas, zucchini, lemon and pancetta with rocket salad
Friday - Tomato and basil pasta with garden salad
Saturday - Home-made lentil and beef burgers (from freezer)
Sunday - Vegetable and lentil soup with silverbeet
Week Five:
Monday - Salami and vegetable pasta bake with garden salad (add in mushrooms, carrots and zucchini)
Tuesday - Slow cooker lamb tagine (half now, half in freezer)
Wednesday - Potato and silverbeet soup with salad and rolls
Thursday - Italian vegetable risotto with salad
Friday - I think I might hand the apron to Galump and let him sort dinner out on this night - I'm spent!
You just made my day with this list! Thanks!
ReplyDeleteSigh. I'm not allowed to be this organised..... Lovely to meet you yesterday - my scarf is already looking dreamy! :)
ReplyDeleteWell you have me beat. My menu plan only goes for two weeks and is very subject to change depending on what fresh veggies are on sale in any given week. This week was asparagus and the week before, cauliflower. But having a game plan makes life so much easier. We call "no menu" suppers "audacity" as in "whatever I have the audacity to put on the table".
ReplyDelete